If you’re craving something wonderfully comforting with just the right touch of spice and creamy richness, this Crockpot White Chicken Chili is a dream come true. Perfectly blending tender chicken, hearty beans, and a medley of aromatic spices, this recipe simmers slowly to develop layers of flavor that feel like a warm hug on a chilly day. Whether you’re feeding a crowd or just want easy, satisfying leftovers, this Crockpot White Chicken Chili will become your go-to classic in no time.

Crockpot White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with simple, pantry-friendly ingredients that each play a special role in crafting the perfect balance of flavor, texture, and color. From the gentle warmth of cumin to the creamy beans and tender chicken, every component is essential and accessible.

4 cups low-sodium chicken stock: This provides a rich, savory base without overwhelming saltiness, keeping the chili hearty yet balanced.
1 tablespoon minced garlic: Adds an aromatic punch that wakes up the flavor profile beautifully.
1 tablespoon cumin: Brings earthy warmth that’s signature to chili dishes, giving it depth.
1 teaspoon onion powder: Enhances the savory notes without the texture of fresh onions.
1 teaspoon dried oregano: A subtle herbaceous touch that brightens the overall taste.
1 teaspoon kosher salt (plus more to taste): Essential to season and bring all flavors into harmony.
½ teaspoon black pepper: Adds mild heat and complexity.
¼ teaspoon cayenne (optional): For those who like a little kick, it lifts the chili with gentle spice.
1 small yellow onion (finely minced): Delivers sweetness and texture that complements the creamy beans.
2 (4 ounce) cans diced green chilies (mild heat): These brighten the chili with a little acidity and a subtle, smoky heat.
2 dried bay leaves: Impart a fragrant, almost woodsy note that deepens the slow-cooked flavor.
2 (15 ounce) cans Great Northern beans: Creamy and mild, they provide body and a delightful bite.
1 pound boneless skinless chicken breasts (or thighs): The star protein, slow-cooked to tender perfection and shredded for the ideal chili texture.
Sour cream, shredded cheese, jalapeno, avocado, cilantro (for serving): These fresh garnishes add texture, creaminess, and bright pops of flavor when it’s time to enjoy.

How to Make Crockpot White Chicken Chili

Step 1: Combine Ingredients in the Slow Cooker

Start by layering the flavor foundation right in your slow cooker. Pour in the chicken stock and stir in the minced garlic, cumin, onion powder, oregano, kosher salt, black pepper, and optional cayenne for heat. Add the finely minced onion, diced green chilies, and bay leaves next to infuse the broth with fragrant complexity. Dump in one can of Great Northern beans with the liquid for creaminess, and rinse and drain the second can to add texture without extra liquid. Nestle your chicken breasts or thighs right into this delicious mixture to start soaking up all the spices.

Step 2: Slow Cook Until Tender

Cover your slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. This gentle slow cooking lets the flavors meld beautifully while the chicken becomes meltingly tender, ready to be shredded and absorbed by the chili. There’s nothing quite like walking into a house filled with the cozy smell of a slow-cooked chili simmering away.

Step 3: Remove and Shred the Chicken

Once the cooking time is done, carefully lift out the chicken and set it on a cutting board or in a bowl. You can shred the meat with two forks or even a handheld mixer, whichever you prefer. The goal is tender, juicy chicken pieces that will mix back in and absorb even more flavor.

Step 4: Blend Part of the Chili for Creaminess

Here’s a clever trick to give this chili its signature creamy texture without adding dairy. Ladle about 2 cups of the cooking liquid, including some beans, into a blender, leaving the lid slightly ajar so steam can escape. Blend until smooth and pour this mixture back into the slow cooker. This creates a luscious, velvety consistency that beautifully thickens the chili and brings the flavors together.

Step 5: Combine and Serve

Return your shredded chicken to the slow cooker and stir everything thoroughly, letting those tastes mingle just a little longer. Now your Crockpot White Chicken Chili is ready to be ladled into bowls and paired with your favorite garnishes and sides.

How to Serve Crockpot White Chicken Chili

Garnishes

One of the best things about this Crockpot White Chicken Chili is how versatile it is when it comes to toppings. Dollops of sour cream add cooling creaminess, while shredded cheese brings melty indulgence. For a fresh bite, diced avocado and chopped cilantro brighten every spoonful. If you want to crank up the heat, sliced jalapeños deliver just the right spicy zing. These garnishes turn a bowl of chili into a customized comfort feast.

Side Dishes

This chili pairs wonderfully with simple sides that complement its rich, hearty nature. Warm corn tortillas or crunchy tortilla chips offer a perfect vehicle for scooping. A crisp, tangy slaw can add contrast, or serve with a wedge of cornbread for added coziness. For a lighter touch, a green salad dressed with lime vinaigrette refreshes the palate between bites.

Creative Ways to Present

Want to switch things up? Try serving this Crockpot White Chicken Chili over fluffy rice or even quinoa for a wholesome bowl meal. You can also use it as a filling for soft tacos or nachos, layering it with beans, cheese, and fresh veggies. For an elegant party appetizer, spoon the chili into small cups and top with cilantro and a slice of jalapeño for individual servings sure to impress guests.

Make Ahead and Storage

Storing Leftovers

This Crockpot White Chicken Chili reheats beautifully and often tastes even better the next day as the flavors have had time to deepen. Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Just give it a good stir when reheating to bring back its creamy texture.

Freezing

If you want to keep this comforting chili in your freezer arsenal, let it cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and gently reheat on the stove or in the slow cooker.

Reheating

To warm your Crockpot White Chicken Chili, use a gentle simmer on the stovetop or a low setting in the slow cooker. Stir occasionally to ensure even heating and to prevent sticking. Adding a splash of chicken broth can help loosen the chili if it has thickened too much during storage.

FAQs

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs work great in this Crockpot White Chicken Chili and tend to stay juicy and flavorful even after long cooking times. They add a bit more richness compared to breasts.

Is this recipe spicy?

This chili is designed to be mild with a gentle warmth from cumin and optional cayenne. You can adjust the heat by adding more cayenne or including fresh jalapeños in the garnish for extra spice.

Can I make this recipe vegetarian?

Yes, you can swap the chicken for additional beans, vegetables like zucchini or corn, and use vegetable broth instead of chicken stock. While it won’t be a true chicken chili, it will still be delicious and hearty.

Do I need to soak the beans before adding them?

Since this recipe uses canned Great Northern beans, there’s no need to soak them. Just rinse one can thoroughly to reduce excess sodium and add the other with its liquid for creaminess.

How thick should the chili be when it’s done?

The ideal Crockpot White Chicken Chili should be creamy and slightly thick but still spoonable and saucy. Blending a portion of the beans and cooking liquid ensures you get that perfect balance between stew and soup.

Final Thoughts

There’s nothing quite like coming home to a warm, satisfying bowl of Crockpot White Chicken Chili bubbling away in your slow cooker. It’s simple to make, packed with comforting flavors, and endlessly customizable to your taste. Give this recipe a try and soon you’ll wonder how you ever lived without this cozy, creamy favorite in your meal rotation. Happy cooking and even happier eating!

Crockpot White Chicken Chili Recipe

★★★★★

5.1 from 26 reviews

Author: anna
Total Time: 6 hours 10 minutes to 8 hours 10 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Crockpot White Chicken Chili is a hearty and flavorful slow-cooked dish featuring tender chicken breasts simmered with white beans, green chilies, and a blend of spices. It’s a comforting and easy-to-make recipe perfect for a cozy meal. Served with toppings like sour cream, shredded cheese, jalapeno, avocado, and cilantro, this chili is a delicious twist on classic chili recipes that is satisfying and full of flavor.

Instructions

Combine Ingredients: In the base of a 6 or 8-quart slow cooker, combine the chicken stock, minced garlic, cumin, onion powder, dried oregano, kosher salt, black pepper, cayenne pepper (if using), minced onion, diced green chilies, and dried bay leaves. Add one can of Great Northern beans with its liquid and rinse and drain the second can before adding it to the slow cooker. Nestle the chicken breasts or thighs into the mixture.
Cook: Cover the slow cooker and cook the chili on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender.
Remove Chicken and Bay Leaves: Once cooked, remove the bay leaves from the chili and take out the chicken from the slow cooker. Place the chicken on a cutting board or in a bowl for shredding or dicing.
Blend Part of the Chili Base: Scoop about 2 cups of the cooking liquid along with some beans into a blender. Blend until smooth to create a creamy base. Keep the blender lid slightly open to allow steam to escape safely. Stir this blended mixture back into the slow cooker.
Shred or Dice Chicken: Using two forks or a handheld mixer, shred the cooked chicken into bite-sized pieces. Alternatively, chop the chicken into small chunks based on your preference.
Combine and Serve: Return the shredded or diced chicken to the slow cooker and stir well to combine with the chili. Serve hot topped with optional sour cream, shredded cheese, jalapeno slices, avocado, and fresh cilantro as desired.

Notes

Use low-sodium chicken stock to control the salt levels in the chili.
If you prefer more heat, increase the cayenne pepper or add fresh jalapenos.
Great Northern beans can be substituted with cannellini beans for a similar texture and flavor.
For a thicker chili, mash some of the beans before blending or reduce the cooking liquid slightly.
Leftovers store well refrigerated for up to 4 days and freeze beautifully for future meals.

Prep Time: 10 minutes
Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
Category: Main Course
Method: Slow Cooker
Cuisine: American